Moist Hummingbird Cake with Cream Cheese Frosting

If you ask me, hummingbird cake is one of the South’s best-kept secrets.

This classic dessert brings together sweet bananas, juicy pineapple, and crunchy pecans in a cake that’s both homey and special. Each slice is topped with cream cheese frosting that melts right into the super moist layers.

The combination might sound a bit unusual if you’ve never tried it before, but trust me – the flavors work together like they were meant to be. It’s the kind of cake that makes people ask for the recipe at potlucks and family gatherings.

It’s a laid-back dessert that feels fancy enough for special occasions but simple enough for Sunday dinner.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use very ripe bananas – the ones with lots of brown spots on the peel are perfect. These overripe bananas are sweeter and mash more easily than their yellow or green counterparts, plus they add more natural banana flavor to your cake. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. When measuring, make sure to mash the bananas first and then measure out your cup – don’t just guess based on the number of bananas, as sizes can vary quite a bit. If you plan ahead, you can also freeze very ripe bananas and thaw them when you’re ready to bake.

Options for Substitutions

This classic Southern cake allows for several ingredient swaps if you need them:

• All-purpose flour and cornstarch: If you don’t have cornstarch, just use 2 1/2 cups of all-purpose flour instead. You can also use cake flour as a 1:1 replacement for both the flour and cornstarch combo.
• Pecans: Not a fan of pecans or can’t find them? Walnuts make an excellent substitute. You can also use macadamia nuts for a different twist, or leave them out completely if you have nut allergies.
• Crushed pineapple: Fresh pineapple works too – just crush it finely. If you’re out of pineapple, try using the same amount of crushed mango or additional mashed banana, though this will change the classic flavor.
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut taste). Just avoid olive oil as its flavor is too strong.
• Cream cheese frosting: While cream cheese frosting is traditional and recommended, you could use vanilla buttercream if needed. For a dairy-free version, try dairy-free cream cheese alternatives.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. Dark brown sugar works too, but will give a stronger molasses flavor.

Watch Out for These Mistakes While Baking

The success of your hummingbird cake heavily depends on properly measuring your mashed bananas – too much will make the cake dense and heavy, while too little will result in a dry texture, so always measure exactly one cup after mashing. Another common mistake is using cold ingredients, especially eggs, which can cause the batter to separate and result in an uneven crumb – make sure all your ingredients are at room temperature before starting. The pineapple needs special attention too – drain it well but don’t squeeze it completely dry, as some moisture is needed for the cake’s signature texture, and be sure to fold it in gently rather than overmixing, which can lead to a tough cake. For the best texture and flavor distribution, try toasting your pecans before adding them to the batter, and always let your cake cool completely before frosting – even slightly warm layers can cause your cream cheese frosting to melt and slide off.

What to Serve With Hummingbird Cake?

This Southern-style cake is rich and sweet on its own, so I like to keep the accompaniments simple and complementary. A good cup of coffee or tea helps balance out the cake’s sweetness – I particularly love serving it with a medium roast coffee that has subtle nutty notes. For a refreshing twist, try serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream, which adds a cool contrast to the cake’s spiced flavors. If you’re hosting a brunch or afternoon tea, pair it with some fresh fruit like strawberries or sliced peaches to add a bright, fresh element to the plate.

Storage Instructions

Keep Fresh: Since this hummingbird cake has cream cheese frosting, it needs to be kept in the refrigerator. Place it in an airtight container or cover it well with plastic wrap, and it’ll stay good for up to 5 days. The cake actually gets even better after a day as the flavors have time to meld together!

Freeze: You can freeze this cake either frosted or unfrosted for up to 3 months. If freezing the whole cake, place it in the freezer until the frosting is firm, then wrap it well in plastic wrap and aluminum foil. For individual slices, wrap them separately – this way you can thaw just what you need when the craving hits!

Serve: When you’re ready to enjoy your refrigerated cake, let it sit at room temperature for about 30 minutes before serving – this brings out the best flavor and texture. For frozen cake, thaw overnight in the refrigerator, then let it come to room temperature before serving.

Preparation Time	30-45 minutes
Cooking Time	38-40 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 45-55 g
• Fat: 180-200 g
• Carbohydrates: 450-500 g

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup corn starch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon powder
• 1 cup mashed bananas (from about 2 large bananas; measure for precision)
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 3 large room-temperature eggs
• 1 cup neutral vegetable oil
• 1 cup crushed pineapple from a can
• 2 teaspoons vanilla essence
• 1 1/2 cups chopped pecans
• 1 batch of your cream cheese frosting

Step 1: Prepare the Baking Equipment and Dry Ingredients

Preheat your oven to 180°C (350°F) for conventional baking.

If you are using a convection oven with a fan, refer to your oven’s manual for adjustments (see note if applicable).

Grease two 8×3 inch cake tins with cake release or use non-stick spray, and line the bottoms with parchment paper for easy removal.

In a separate bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon.

Mix these dry ingredients with a whisk or fork until well combined and set the bowl aside.

Step 2: Combine Wet Ingredients

In a large bowl, thoroughly mash the bananas.

Add light brown sugar, white granulated sugar, eggs, vegetable oil, crushed pineapple, and vanilla to the mashed bananas.

Using a whisk, mix the ingredients until they are well combined.

This mixture should be smooth and cohesive without any large lumps.

Step 3: Mix and Prepare Cake Batter

Gently fold the dry ingredients into the wet ingredients using a spatula.

Be careful not to overmix; just combine them until there are no visible streaks of flour.

Finish by folding in roughly chopped pecans using the same gentle method.

Again, avoid overmixing to ensure a tender cake.

Step 4: Bake the Cakes

Distribute the prepared batter evenly into the two cake tins.

Smooth the tops with a spatula and lightly drop the tins on the counter to eliminate any large air bubbles.

Place the tins in your preheated oven and bake for 38-40 minutes.

The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 5: Cool and Prepare for Frosting

Let the cakes cool in their tins for about 20 minutes once they are out of the oven.

Run a thin knife along the edges to loosen the cakes, then turn them out onto a wire rack to cool completely.

As the cakes cool, prepare your favorite cream cheese frosting.

Once the cakes have cooled entirely, use a serrated knife to level the tops, making them nice and flat, which will help create a more stable layered cake.

Step 6: Assemble and Decorate the Cake

Place the first cake layer onto a serving plate or cake stand, and spread a generous amount of cream cheese frosting over the top.

Place the second layer on top and repeat with more frosting, spreading it across the top and sides of the cake.

If desired, use a cake scraper to smooth the sides and an offset spatula to tidy the top edge.

For decoration, using a 1M piping tip, pipe cupcake swirls around the top, garnishing each with a pecan.

Carefully slice the cake with a serrated knife and serve.

Enjoy your homemade masterpiece!